Easy Sourdough Donuts

5 from 2 votes

This sourdough donut recipe is simple and yields perfectly fluffy and flavorful donuts every time. Learn how to make these delectable treats with just a few ingredients and steps.

Prep Time30

Cook Time2

Proofing time15

Course: Dessert

Cuisine: American

Keyword: sourdough donuts

Servings: donuts

Calories: 200kcal

Equipment

Mixing bowl
Food scale
Baking sheet
Parchment paper
donut cutter or a glass jar with a 3-5 inch opening
Rolling Pin
shallow pan for frying

Ingredients

For the sweet stiff starter

20 grams active sourdough starter
45 grams filtered water
20 grams sugar
90 grams all-purpose flour

For the donut dough

150 grams sweet starter
300 grams all-purpose flour
120 grams whole milk
65 grams sugar see notes
57 grams unsalted butter melted
5 grams salt
1 egg
4-5 cups refined avocado oil for frying (vegetable oil can be used)

For the glaze

2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

Instructions

Make the sweet stiff starter

To a clean jar add the active sourdough starter.
Next, add the water and stir until the water becomes “milky.”
Then add the sugar and stir until most of it has dissolved.
Lastly, add the flour and mix until no traces of flour are left. The stiff starter is dough-like and best mixed with a fork, your hand, or a silicone spatula.
Cover the jar loosely with the cap and the starter should double in size within 8-12 hours.

Make the donut dough

*Ensure your sweet starter has doubled or tripled in size before mixing the dough*
Refer to notes for baker's schedule options on when to mix your sweet starter.
In a small saucepan warm the milk, sugar, and butter on low and allow it to cool (room temperature).
Once the mixture has cooled, add it to a mixing bowl and stir in the sweet stiff starter using a fork.
Add the egg, flour, and salt and mix until everything is combined. A silicone spatula mixes this dough together nicely.
Once everything is mixed, cover the mixture with plastic wrap and allow it to rest for 30 minutes.

Knead the dough

After the dough has rested, knead the dough on a lightly floured surface for 8-10 minutes or until it comes together.
Note: This is a sticky dough, but it will come together. Add small amounts of flour to help with the stickiness, but try not to exceed more than a 1/4 cup.
Once the dough is nice and elastic, place it in a buttered bowl and cover it with plastic wrap and allow it to rest overnight (10-12 hours) @ room temperature (68 degrees F). If your home is above 72 degrees F, I recommend making the dough earlier in the day and placing it in the refrigerator overnight.
Optional: perform 2 stretch and folds within 60-minute increments. While this isn't required, it can help with the overall rise and structure of the dough.

Roll & shape the donuts

The following morning ensure the dough has risen. It should almost triple in size.
Line a baking sheet with parchment paper and spray some non-stick oil on the paper.
Place the dough on a lightly floured surface and roll it out to where it is 1/2 an inch thick. Tip: flour and lightly oil your rolling pin to avoid sticking.
Cut out as many donuts as you can and continue to roll out the dough until all of it has been used. This recipe calls for 12 3.5-inch donuts and 12 munchkins (the middle of the donut).
Place each donut and munchkin on your baking sheet and cover with a damp towel or oiled plastic wrap for 2-3 hours.

Fry the sourdough donuts

In a shallow pan, heat 4-5 cups of avocado oil (about 1.5-2 inches deep) on medium-high heat and allow it to reach a temperature of 355-365 degrees F. You can test it by placing one of the munchkins in to see if it floats.
Fry 2-3 donuts at a time for 1-1 1/2 minutes on each side.
Place the donuts on a cooling rack with a pan underneath to catch any excess oil.

Glaze the donuts

While the donuts are cooling, make the glaze. The glaze will stick better if the donut is cooled down.
In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Place each donut in the glaze and enjoy! I use just powdered sugar for the munchkins but feel free to glaze them too!
You can store your sourdough donuts in an airtight container for up to 2-3 days on the counter. They are best enjoyed the day of.

Notes

Baker's schedule option 1:

-Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7 pm) to bake for the following morning.

Baker's schedule option 2:

-Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, allow to proof, refrigerate overnight, and shape & bake the following morning.

Stiff starter: There will be 5-10 grams of leftover sweet starter, it is better to have more than less!

The glaze is optional. You can simply use powdered sugar, or cinnamon sugar, or keep them plain!

Sugar: For a sweeter donut use 100 grams of sugar.

Nutrition